Mousse Alunga™

Recipe

Created by
  • Philippe Muzé -

CROUSTILLANT

Ingredients Preparation
  • 3g
    Cara crakineTM Cacao Barry® FNF-CARACR-E4-656

Pocher

MOUSSE CHOCOLAT ALUNGA™ 41%

Ingredients Preparation
  • 170g
    crème liquide 35 % M.G.

Bouillir

  • 360g
    Cacao Barry Milk Chocolate Couverture Pureté Alunga™ 41% (CHM-Q41ALUN-E1-U68)

Verser sur

  • 470g
    Crème montée souple 35% M.G

Ajouter à 35°C

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